Main Courses Shopping List: Week 2 Fall II

Menu for the Week
Smoked Salmon with Lemon and Herbs	1
Barbecued Pork Loin	2
Chard, Pork and Chevre Quiche	3
Grilled Chicken Breasts with Sage, Rosemary	4
Stuffed Bell Peppers, Americas Style	5
Egg Fu Yung	6

Pantry Items to Check
olive oil	most
sea salt for finishing	often
cornstarch (corn flour, maizena) 2 - 3 tbs	5,6
hot pepper sauce optional	5
paprika, 1 tsp	5
chili powder, 3 tsp	2,5
garlic powder, 2 tsp	2
dried oregano, 3 tsp	2,3,5
dried rosemary, 1 tsp if no fresh	4
Dijon-style mustard, 2 tsp	2
molasses, 3 tbs	2,6
soy sauce, 6 - 7 tbs	2,6
ketchup, 2/3 cup	2,4
tomato pastes, tube 1 tbs	5
chicken stock, 4 1/2 cups (36oz, 1080ml)	3,5,6
beef stock, 1/2 cup (4oz, 120ml)	5
garlic, 2 cloves	5
onions, 2	5,6
lemon juice, 5 tbs	1,4
brown rice, 1 1/3 cup (8.8oz, 260gr)	3,6
quinoa, 1/3 cup (2.3oz, 67gr)	5
Balsamic vinegar, 2 tbs	2
red wine vinegar, 2 tbs	2

Dairy
goat cheese, log, aged, 4oz (120gr)	3
eggs, 10 (yeah, I know.... not the norm)	3,6
shredded cheese, 3/4 cup (3oz, 90gr)	3,5
milk, 1 cup (8oz, 240ml)	3

Produce
mushrooms, 5oz (150gr)	3,5
chard, 7oz (210gr)	3
cabbage, 1 small head	6
celery, 2 ribs	5,6
pepper, 2 yellow, green, or red	5

Fresh Herbs
parsley, 1 tbs	1
rosemary, 1 tbs or 1 tsp dried	4
thyme, 1 tbs or 1 tsp dried	1
sage, 4 - 5 leaves or 1 tbs dried	4

Meat/Fish
salmon, 2 fillets, 12oz (360gr) total	1
pork loin roast, 24oz (720gr) total	2,3
chicken breasts, 2	4
ground beef, 5oz (150gr mince)	5


Other
tomato sauce, 8oz (240ml)	5
water chestnuts, small can optional	6

wood chips, handful optional	1
coffee, 3/4 cup	2